Author: Anna

Salsa

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Anna's Salsa.jpg
 

This recipe first posted on July 28, 2011.

Since we are getting ready to launch our new blog, I thought it would be fun to share the very first recipe I ever posted.  Haha.  The photo quality isn’t all that, and I did have a date stamp on the photo.  Didn’t know about PicMonkey back then or I would have cropped that out and done a little more editing!  But still, this is one of my favorite recipes.  Hope you enjoy it again!

 
 
(Sorry about the date stamp! I’m a newbie.)
 

When I left El Paso, TX  9 years ago, one thing I brought back to North Carolina was a good salsa recipe.  I learned how to make it in a Relief Society Homemaking  mini-class (the Relief Society is the women’s auxiliary of our church).  I loved our Hispanic members and learned so much from them, including how to make homemade tortillas.  This recipe started there, but I have tweaked it along the way.

Salsa
Muy picosa!
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Ingredients
  1. 6-8 roma tomatoes
  2. 1-2 fresh jalapenos
  3. 1 clove garlic, minced
  4. Fresh cilantro (I use a handful)
  5. Lime juice, to taste
  6. Salt, to taste
Instructions
  1. Roast the tomatoes and jalapenos in the oven until skins are nice and crispy. I put mine in a toaster oven. Remove from oven and let cool enough to handle them.
  2. Peel the tomatoes and "gut" and de-stem the jalapenos. If you leave the seeds in the peppers you will have a spicier salsa--muy picosa!
  3. Place tomatoes and jalapenos in a food processor along with the rest of the ingredients and process to desired consistency. I prefer slightly chunky. You can add water to thin it.
  4. Serve with tortilla chips.
Notes
  1. A few tips--a squeeze or two of lime juice is all you need. Salt to taste, but take into consideration the saltiness of your chips. I buy a dozen or so jalapenos at a time and roast them and then keep them in the freezer so I can have them on hand when I need a salsa fix or when my sister Amy comes to visit.
Mormon Mavens https://www.mormonmavens.com/

 

 Check out this cook cilantro tip!
 

Salud!

Spaghetti Pie

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spaghetti pie 2

 

You get home from work at 5:15 pm.  Guests are coming for dinner at 6:00 and you are trying yet another new recipe, hoping it’s a hit and your guests will come back.  Score!  Back in the 80’s my good friend Jill used to make spaghetti pie and I used to have the recipe.  Well, do you think I could find it these many years later?  Google is my best friend and this entry isn’t exactly like Jill’s, but it is a yummy second.  Happy St. Patrick’s Day, by the way, and notice the green lettuce in the salad.  There you go.

 

Spaghetti Pie
Quick, cheesy and easy.
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Ingredients
  1. 6 oz. spaghetti, cooked (I used thin)
  2. 2 T. olive oil
  3. 2 eggs, well-beaten
  4. 3/4 c. shredded Parmesan cheese, divided
  5. 1 c. whole milk Ricotta cheese (yes you can use skim, but why?)
  6. 1 c. pasta sauce
  7. 1/2 cup shredded Mozzarella cheese
Instructions
  1. Drain spaghetti well, then put in a large bowl and toss with the olive oil. Stir in eggs and 1/2 cup Parmesan.
  2. Pour mixture into greased 10-inch pie plate; form into a "crust" by pushing spaghetti up the sides of the plate and forming an indentation in the center.
  3. Spoon Ricotta cheese over the crust. Top with pasta sauce. Bake in preheated oven at 350 for 25 minutes.
  4. Top with Mozzarella and remaining Parmesan and bake another 5 minutes, or until cheese is melted. Cool 10 minutes before cutting.
Notes
  1. You can also add veggies to this dish. I used shredded zucchini that I sauteed with a little onion and put it on top of the Ricotta cheese layer. Spinach would also be good.
Adapted from Sargento Recipes
Adapted from Sargento Recipes
Mormon Mavens https://www.mormonmavens.com/

Yummy Healthy Spinach Salad

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??????????????

 

This recipe was shared on Facebook with no title, so I gave it one.  Oh goodness.  Here is a quote from the original post: “This SPINACH-based salad will boost the thyroid gland’s output of metabolism-reviving hormones!” 
I also added grilled chicken to this.  Makes a great main dish salad that way.
 
Source:  Tammy Elmore, Facebook, 1/5/16.
 
Yummy Healthy Spinach Salad
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For the salad
  1. 5 oz. fresh spinach (half a 10-oz. bag)
  2. 3/4 cup chopped celery
  3. 3/4 cup dried cranberries
  4. 1 15-oz. can mandarin oranges (or fresh Cuties/Halos, or 1 cup pomegranate seeds. I used the mandarins.)
  5. 1 large Granny Smith apple, cut in bite-size pieces
  6. 1 t. lemon juice
  7. 1/3 cup pecans–I toasted mine in butter and a little sea salt
  8. Optional: Feta cheese & orecchiette pasta (did you know that means little ears?)
For the dressing
  1. 4 T. olive oil or vegetable oil
  2. 2 T. apple cider vinegar
  3. 2 T. white wine vinegar
  4. 2-4 t. white sugar (or honey or Stevia to taste)–I used 3 t. sugar
  5. 1/8 t. each of paprika, onion powder
  6. 1 T. poppy seeds
Instructions
  1. Just throw it all together and enjoy!
Notes
  1. I made the dressing separately, so that I could adjust the amount I poured on the salad, if needed.I also added grilled chicken to this. Makes a great main dish salad that way.
Mormon Mavens https://www.mormonmavens.com/
 
This entry was posted in Salads and tagged .

Fried Corn Cakes

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I made these corny, crispy critters to go with some Sausage Okra Gumbo--a perfect pairing with the snow and brisk temperatures provided to us by Winter Storm Jonas.  I am sure you experienced some of the same weather if you are on the East Coast.  So, next time you are snowed in, hunker down with some of these and a nice hot stew or soup.  Or not.  They are good all by themselves.
 

Ingredients:

1 cup fine cornmeal
1 cup water
oil for frying–I used coconut oil
salt to taste
Add-ins (use your imagination) : chopped bacon,  minced onion, chopped green chilies, shredded cheese, etc.

1.  Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don’t even need to add anything.  These are yummy on their own.

2.  Heat about 1/4 inch of oil in a skillet to medium-high.

3. Drop corn mixture by tablespoonfuls into hot oil.  Fry until golden brown and flip to brown other side.

4.  Remove from skillet and place on paper towels to drain excess oil.  Lightly salt each side.  You can also add the salt to the mixture before frying, if desired.

These will be crispy on the outer edge and chewy in the middle.  What?!
   

Fried Corn Cakes
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Ingredients
  1. 1 cup fine cornmeal
  2. 1 cup water
  3. oil for frying–I used coconut oil
  4. salt to taste
  5. Add-ins (use your imagination) : chopped bacon, minced onion, chopped green chilies, shredded cheese, etc.
Instructions
  1. 1. Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don’t even need to add anything. These are yummy on their own.
  2. 2. Heat about 1/4 inch of oil in a skillet to medium-high.
  3. 3. Drop corn mixture by tablespoonfuls into hot oil. Fry until golden brown and flip to brown other side.
  4. 4. Remove from skillet and place on paper towels to drain excess oil. Lightly salt each side. You can also add the salt to the mixture before frying, if desired.
Notes
  1. These will be crispy on the outer edge and chewy in the middle. What?!
Mormon Mavens https://www.mormonmavens.com/

Broccolini with Chicken

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broccolini with chicken 2

This recipe originally posted on November 7, 2013.  I am cheating today, but now that I look at this dish, I am inspired to make it again really soon!

This started out as someone else’s recipe but when I couldn’t find a key ingredient, I just changed it into my own with a different sauce.  Hope you enjoy it.  It’s quick and easy and has some healthiness to it.

Ingredients:

1 13-oz. package frozen cheese tortellini, about 3 cups
1 10-oz. package frozen broccoli florets, about 3 cups
2 T. butter
1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
Creamy Cauliflower Sauce. 

1.  Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender.  Drain well.

2.  Melt butter in large skillet on medium-high heat.  Add chicken and stir fry for 5 minutes or until lightly browned.

3.  Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly. 

4.  To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.

Broccolini with Chicken
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Ingredients
  1. 1 13-oz. package frozen cheese tortellini, about 3 cups
  2. 1 10-oz. package frozen broccoli florets, about 3 cups
  3. 2 T. butter
  4. 1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
  5. Creamy Cauliflower Sauce.
Instructions
  1. 1. Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender. Drain well.
  2. 2. Melt butter in large skillet on medium-high heat. Add chicken and stir fry for 5 minutes or until lightly browned.
  3. 3. Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly.
  4. 4. To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.
Mormon Mavens https://www.mormonmavens.com/

Jezebel Sauce

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Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It’s a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here’s a quick and easy appetizer or snack for a party. It’s a spicier take on the traditional cranberry based sauce–you know that’s why it’s named after Jezebel…

Ingredients:
 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

     2.  Serve over a brick of cream cheese.

Source:  Paula Deen

Jezebel Sauce
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Ingredients
  1. 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
  2. pineapple and a little sugar)
  3. 1 (18-oz.) Jar apricot preserves
  4. 1/2 cup orange marmalade
  5. 1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
  6. 1 tablespoon dry mustard
Instructions
  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard.
  2. Cover and store in refrigerator for up to two weeks.
  3. Serve over a brick of cream cheese.
Mormon Mavens https://www.mormonmavens.com/

Kristen’s Lime Punch

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kristen's lime punch
This recipe was originally published on December 4, 2014.

 

It’s party planning time and you know what that means–scrambling for the fave recipes that will wow your crowds. If you need a super easy, incredibly tasty punch, this is your lucky day. It goes well with any venue you can throw at it. Do you wonder about the name?  I first tried this at a Pampered Chef party given by my friend, Kristen, in Horizon City, Texas back in the late 90s.  Kristen, if you are out there in the blogosphere and happen to see this recipe, say hello!  Last time I got a Christmas card you guys were still in the Midwest and your husband was working at…hmmm…Indiana University?

Ingredients:
1 cup sugar
1 cup water
6-oz. can of frozen  limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda


Boil sugar and water together until sugar dissolves.  Chill.  Squeeze juice of 2 limes and add to chilled sugar water.  Make the limeade according to directions on can.  Add to sugar-lime water.  Add lemon-lime soda to taste–don’t use the whole 2 liter bottle.  Just taste as you go.

Toast to America! (my family will totally get this.)

TIPs: 

  • I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  • Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass.  Dip glass in sugar and viola!

Kristen's Lime Punch
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Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 6-oz. can of frozen limeade concentrate
  4. Juice of 2 limes
  5. 2 liter bottle of lemon-lime soda
Instructions
  1. Boil sugar and water together until sugar dissolves. Chill.
  2. Squeeze juice of 2 limes and add to chilled sugar water.
  3. Make the limeade according to directions on can. Add to sugar-lime water.
  4. Add lemon-lime soda to taste–don’t use the whole 2 liter bottle. Just taste as you go.
Notes
  1. I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  2. Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass. Dip glass in sugar and viola!
Mormon Mavens https://www.mormonmavens.com/

Butternut Squash Soup

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butternut squash

 

 

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro’s in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

 

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash – cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

 

Directions:
1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
 
2. While your squash is cooking, cook your onion in butter until soft.
 
3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
 

 

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
 
5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
 
SOURCE: Jordan Page
 
Butternut Squash Soup
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Ingredients
  1. 6 Tablespoons chopped onion
  2. 4 Tablespoons butter
  3. 6 cups cooked butternut squash – cooking instructions below (about 2 squashes)
  4. 3 cups of water
  5. 4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
  6. ½ teaspoon dried marjoram
  7. Black pepper to taste
  8. ¼ teaspoon cayenne pepper
  9. 1 8-oz package cream cheese
  10. Oregano to taste (about 1 teaspoon)
Instructions
  1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
  2. While your squash is cooking, cook your onion in butter until soft.
  3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
  4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
  5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
Mormon Mavens https://www.mormonmavens.com/

Mike’s Baked Frittata

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frittata
 
We have a guest post today.  My husband decided to cook breakfast one day and he thought it might make a good Mormon Mavens post!  Perfect for me because I have had a long day and don’t have time to whip up something myself.  Good thing he dictated the recipe to me that day.
 
 
Ingredients:
4-6 large eggs, beaten ( add 1 T. of water to this)
1 t. all-purpose seasoning
2 t. freeze-dried spinach, re-hydrated
1 t. chopped green onion
1 t. freeze-dried mixed bell peppers, re-hydrated
1/4 cup sausage crumbles
1 cup Colby Jack cubes
 
1.  Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet.  Add vegetables and saute for a couple of minutes.
 
2.  Add beaten eggs with seasoning, and the cubed cheese.  Stir until cheese is melted and all ingredients are blended over medium heat.
 
3.  Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes.  Top with grated Mozzerella cheese and heat until that is melted.


Source: Mike Jenkins.

 

Mike's Baked Frittata
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Ingredients
  1. 4-6 large eggs, beaten ( add 1 T. of water to this)
  2. 1 t. all-purpose seasoning
  3. 2 t. freeze-dried spinach, re-hydrated
  4. 1 t. chopped green onion
  5. 1 t. freeze-dried mixed bell peppers, re-hydrated
  6. 1/4 cup sausage crumbles
  7. 1 cup Colby Jack cubes
Instructions
  1. Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet. Add vegetables and saute for a couple of minutes.
  2. Add beaten eggs with seasoning, and the cubed cheese. Stir until cheese is melted and all ingredients are blended over medium heat.
  3. Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes. Top with grated Mozzerella cheese and heat until that is melted.
Mormon Mavens https://www.mormonmavens.com/

Sunday Night Stir Fry

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Sunday Night Stir Fry
 
I was really craving something quick and healthy to eat on Sunday evening–and something that I could just create from what I had on hand.  Fortunately, I had some cut up rotisserie chicken left over from making chopped salad (heaven in a bowl) and several veggies in the fridge that desperately needed to be used before they were unrecognizable.  You know what I’m talking about–those things you buy at the store when you think you are finally going to cook at home and fix all healthy dishes and then life happens, other agendas take over, and there is not time to do anything but go out to eat.  Happens too often at my house, although I do enjoy eating out.  Alas, sometimes even that gets old.  Anyway, here is what I came up with.  I am adding this to my recently-started list of definite menu winners.  I have just got to get organized with a 2 week list of “we will definitely eat this and love it” so that we CAN eat at home more often. 
 

Ingredients:

1 cup cooked or grilled chicken, cut in bite-size chunks
1 bunch of asparagus, cut into 2 or 3 inch pieces
1 red bell pepper, cut up
Carrots (mine were already julienned)
Snow peas, cut in half
Red onion, about 1/8 cup, chopped coarsely
Sesame seeds
2 garlic cloves, minced
Salt to taste
All-purpose seasoning, to taste
1-2 T. extra virgin olive oil

 
1.  Heat olive oil in large skillet.  Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
 
2. Serve with rice.
 
Makes 2-3 servings.

 

Sunday Night Stir Fry
Serves 2
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Ingredients
  1. 1 cup cooked or grilled chicken, cut in bite-size chunks
  2. 1 bunch of asparagus, cut into 2 or 3 inch pieces
  3. 1 red bell pepper, cut up
  4. Carrots (mine were already julienned)
  5. Snow peas, cut in half
  6. Red onion, about 1/8 cup, chopped coarsely
  7. Sesame seeds
  8. 2 garlic cloves, minced
  9. Salt to taste
  10. All-purpose seasoning, to taste
  11. 1-2 T. extra virgin olive oil
Instructions
  1. Heat olive oil in large skillet. Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
  2. Serve with rice.
  3. Makes 2-3 servings.
Mormon Mavens https://www.mormonmavens.com/